Annabelle Nicholson's Electronic Portfolio
NECI
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Mod 1
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Bake 1
Science Connection
Information Technology
Professional Development
Cooking Theory and Food Science
Sanitation and Food Safety
Table Service and Introduction to Wines
Field Trips
Mod 2
>
Basic French Pastry
History and Culture of Food
Written Expression
Professional Development: Mod 2
Intro to Artisan Breads
Plated Desserts
Mod 3
>
Fundamentals of Management
Nutrition
Chocolate & Sugar
Sensory Analysis
Artisan Breads & Veinnoiserie
Mod 4
>
Modern Pastry & Advanced Pastry Theory
Professional Development
Decorative Arts
Visual Art & Design
Internships
TOPPER'S at The Wauwinet
Life on Nantucket
Trapdoor Bakehouse and Café
The Quechee Club
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Plated Desserts
This class is taught by Chef Matt. We prep and create the plated desserts for NECI on Main. We work the dinner line, the lunch line, make biscuits for the bread baskets, and prep for sunday brunch.